As summer approaches, and squash will be plentiful, I decided to bring out one of my favorite recipes. I grew up in Kentucky, so how is it that I'd never heard of pickled squash? Shameful, I know! I was home for Mother's Day last year and the family had a cook out. Our family's good friends, Joyce and Donald brought a Tupperware of pickled squash. I embarrassed myself by going back for 2nd's and 3rd's, but how could I resist these crispy but tender, sweet and tangy, one bite bursts of flavor!
What's great about this recipe is that it can be used to pickle just about anything! It's a great way to consume all your veggies before they go bad. I really love pickled cauliflower, asparagus, okra and zucchini.
Another great perk is that these pickles are ready 4 hours and once opened, last a couple of weeks refrigerated.
2 lbs yellow zucchini or squash
1/2 lb yellow or sweet onion
1/4 tsp salt
2 cups sugar
2 cups cider vinegar
1 tsp celery seed
1 tsp ground turmeric
1/2 tsp mustard seed
1/2 tsp prepared mustard
Slice squash, zucchini, onion 1/4 inch slices and cover with water and salt. Let sit for 2 hours. Drain.
Meanwhile, boil sugar, cider vinegar and spices. Pour over veggies and let sit for 2 hours.
Boil 5 minutes and pack in jars that have been boiled in water for 10 minutes. Store in fridge or cool dry place if sealed. Refrigerate after seal is broken. Makes about 4 pints.
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